Easy Chicken Alfredo Bake
This chicken alfredo bake is as easy to make as it is delicious and will have the family begging for seconds!
Servings 8
Calories 438kcal
Equipment
Ingredients
- 10 ounces penne pasta
- 15.2 ounces Alfredo sauce 1 jar
- 2 boneless chicken breasts cooked & cubed
- 2 tablespoons Italian seasoned dry bread crumbs
- 1 egg slightly beaten
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 2 tablespoons grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 1/8 teaspoon ground black pepper
Instructions
- Preheat the oven to 350° and spray a 9x13 baking dish with non stick spray.
- Cut the chicken into chunks. Season with salt and pepper and a little Italian seasoning.
- Add chicken to a large skillet over medium heat until cooked through. Chicken should have an internal temperature of 165° on an instant read thermometer.
- Cook pasta in a large pot of salted water until al dente.
- While the pasta is cooking, mix the ricotta, mozzarella, basil, egg and pepper.
- Combine the pasta with the alfredo sauce.
- Add ricotta mixture and diced chicken. Mix well.
- Pour into a casserole dish. Spread evenly, then sprinkle the top with mozzarella, breadcrumbs and grated Parmesan cheese.
- Cover with foil and bake for 30 minutes, removing foil for the last five minutes. You can place it under broiler for the last two minutes to give it a finished, golden look.
Notes
You can save time by using rotisserie chicken or leftover grilled chicken instead.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 32g | Protein: 23g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 647mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 0.2mg | Calcium: 236mg | Iron: 1mg